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Discover the true Roman way to make a creamy Spaghetti Carbonara, without any cream! This recipe features crispy guanciale (pork cheek), rich egg yolks, and salty Pecorino or Parmesan cheese, coated beautifully around al dente spaghetti for an authentic and incredibly tasty Italian classic.
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Boil salted water and cook spaghetti. → Cut guanciale into chunks and cook in olive oil until crispy. → Whisk eggs (1 whole + 1 yolk) with grated cheese and abundant black pepper. → Transfer pasta to guanciale pan, stir to cool slightly. → Pour egg mixture over pasta, stirring continuously off heat to create a creamy sauce. → Serve immediately, garnished with more cheese and pepper.
Boil salted water and cook spaghetti. → Cut guanciale into chunks and cook in olive oil until crispy. → Whisk eggs (1 whole + 1 yolk) with grated cheese and abundant black pepper. → Transfer pasta to guanciale pan, stir to cool slightly. → Pour egg mixture over pasta, stirring continuously off heat to create a creamy sauce. → Serve immediately, garnished with more cheese and pepper.
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Always use a generous amount of salt in your pasta water, as per the ratio of 10 grams per liter, to properly season the pasta from within.
Do not add oil to the pasta water, as it prevents the sauce from adhering properly to the pasta.
For an authentic Carbonara, use guanciale (cured pork cheek) which has a unique flavor and texture when rendered. Pancetta is a suitable substitute if guanciale is unavailable.
The hallmark of a real Carbonara is its creamy texture achieved without adding any actual cream. The emulsification of egg, cheese, rendered fat, and pasta water creates the perfect consistency.
When adding the egg mixture to the hot pasta, ensure the pan is not excessively hot to prevent the eggs from scrambling. The residual heat from the pasta and pan should be just enough to thicken the sauce into a creamy coating.
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